Mutton Yakhni (یخنی)
A white Kashmiri mutton curry in a gentle yogurt, fennel, and cardamom gravy — subtle, fragrant, and soul-warming.
Cuisine: Kashmiri (Kashmir) · Style: Curry · Protein: Mutton · Total time: · Difficulty: medium · Servings: 4 · Spice: 1/5
Ingredients
- 750g mutton on the bone
- 2 cups yogurt, whisked
- 2 tbsp ghee
- 4 green cardamoms
- 2 black cardamoms
- 4 cloves
- 1 cinnamon stick
- 1 tbsp fennel powder
- 1 tsp dry ginger powder
- 1/2 tsp white pepper
- A pinch of asafoetida
- A few strands of saffron
- Salt to taste
Steps
- Boil mutton with salt, 1 cardamom, 1 clove, and enough water until tender. Reserve stock.
- Heat ghee in a clean pot. Temper remaining cardamoms, cloves, cinnamon, and asafoetida.
- Add cooked mutton and sear 2 minutes.
- Lower heat completely. Slowly pour in whisked yogurt while stirring constantly.
- Add fennel powder, dry ginger, white pepper, and reserved stock.
- Simmer very gently for 20 minutes until thick and creamy — never let it boil hard.
- Finish with saffron. Serve with Kashmiri rice.